Ingredients

Steps

• Scald 500ml of cream with the vanilla pod and let it cool completely.
• Scrape the seeds from the pod into the cooled cream.
• Dissolve 100g sugar in 150ml water over low heat.
• Boil the sugar water rapidly until it forms a light syrup.
• Cool the syrup for one minute.
• Whisk 4 egg yolks while trickling in the hot syrup until the mixture is thick.
• Whisk the infused cream into the egg mixture.
• Churn the mixture in an ice cream machine until frozen.